Refrigerator Pickles

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Is your garden overflowing with an abundance of cucumbers? Carrots? Beets? Asparagus? Let’s pickle them! Do you want them sweet? Or sour? Or spicy? Well we have a recipe for all three! Make your classic or spicy dill pickles, or sweet bread and butter pickles. Recipe By Taylor MacDougall
Dish Type:

Dairy Free, Gluten Free, Nut Free, Vegan

Season:

All Year

Prep Time:

15 minutes

Cook Time:

10 minutes

Serves:

8 per jar

Ingredients

  • DILL PICKLE BRINE (For 4 32oz Mason Jars)
  • 4 cups SOOC Premium White Balsamic Vinegar
  • 4 cups Water
  • 4 Tbsp Kosher Salt
  • ½ cup Granulated Sugar
  • BREAD AND BUTTER BRINE (For 4 32oz Mason Jars)
  • 2 cups SOOC Premium White Balsamic Vinegar
  • 4 Tbsp Kosher Sea Salt
  • ½ cup Brown Sugar
  • 1 cup Apple Cider Vinegar
  • 2 cups Granulated Sugar
  • DILL PICKLES ADD-INS
  • 3 lbs Cucumbers, sliced in rounds or spears
  • 1 bunch Dill
  • 1 small bulb Garlic
  • 1 Tbsp Mustard seed
  • 1 Tbsp whole Black Peppercorns
  • 1 large Shallot, sliced
  • FOR SPICY DILL PICKLES ADD-INS
  • 3 lbs Cucumbers, sliced in rounds or spears
  • 1 bunch Dill
  • 1 small bulb Garlic
  • 1 Tbsp Mustard seed
  • 1 Tbsp whole Black Peppercorns
  • 1 large Shallot, sliced
  • 1 large Jalapeno, sliced
  • 1 Tbsp Red Pepper Flakes
  • FOR BREAD AND BUTTER PICKLES ADD-INS
  • 3 lbs Cucumbers, sliced in rounds or spears
  • 1 Tbsp Celery seed
  • 1 Tbsp Mustard Seed
  • 1 Tbsp Turmeric
  • 1 large White Onion, sliced

Products used: Premium Balsamic Vinegar

Instructions

  • First, choose which kind of pickles you would like to make. Divide the add-in ingredients to the corresponding pickles among your 4 32oz jars.
  • Make the brine. Add the corresponding brine ingredients to a large pot and bring to a low boil. Turn off the heat, and pour the brine into each jar.
  • Seal each jar and set in the refrigerator for at least 48 hours before eating. Enjoy!!